This mediterranean dip has a hummus base which is layered with colorful vegetables and topped with a generous crumble of feta. Serve alongside pita wedges or chips. Double recipe for sharing with a larger crowd. —Gather & Dine
dried chick peas, rinsed and soaked at least 6 hours
cloves garlic, minced
juice 1/2 lemon, plus more to taste
fine grain sea salt
diced English cucumber
roma tomato, diced
pitted kalamata olives, sliced
finely chopped red onion
pita wedges or chips for serving
In This Recipe
Drain the garbanzo beans and place in a saucepan with enough water to cover the garbanzo beans by 2 inches. Bring to a boil over high heat, then lower heat and simmer until tender, about 1 hour. Remove from heat and drain, reserving the cooking liquid for later use.
In a blender or food processor, add the garbanzo beans, lemon juice, tahini, olive oil, garlic, cumin, salt, and ½ cup plus 1 tablespoon cooking liquid. Blend or process on high speed until hummus is smooth and creamy. Season to taste with additional salt and lemon juice.
Spread the hummus in the bottom of a shallow bowl. Next layer the cucumbers, tomatoes, olives, onion, and feta. Serve with pita wedges.